Thèses : « Food choice behaviours »

1

Tuffs, Allison Marie. « Determinants of food choice and other behaviours in pregnant and lactating Indonesian women ». Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq23535.pdf.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

2

Gray, Richard William. « Hedonic factors in human food choice ». Thesis, University of Sussex, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388937.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

3

Wane, Daryle Hermelin. « Health Decision Behaviors : Appropriateness of Dietary Choice ». [Tampa, Fla] : University of South Florida, 2008. http://purl.fcla.edu/usf/dc/et/SFE0002595.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

4

Grankvist, Gunne. « Determinants of choice of eco-labeled products / ». Göteborg, 2002. http://www-mat21.slu.se/publikation/pdf/Gunne.pdf.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

5

Ashworth, Pippa. « Leptogenicity of the food environment and food choice behaviour in leisure centres ». Thesis, Sheffield Hallam University, 2017. http://shura.shu.ac.uk/22434/.

Texte intégral

Résumé :

Leisure centres offer a platform for physical activity. Previous research however suggests that leisure centre food environments may not be congruent with the leptogenic (lean promoting) physical activity offer. Despite this, there is a paucity of research evaluating the food environment and food consumer behaviour in UK leisure centres. A situational analysis was carried out in leisure centres using the Analysis Grid for Environments Linked to Obesity (ANGELO), and the food offer was categorised using the Nutrient Profiling Model (NPM). Semi-structured interviews were used to explore leisure centre café users' (n 7), managers' (n 2) and catering managers' (n 2) perceptions of the leisure centre food environment and the perceived influences on behaviour. As a result of the findings, a 2-week long experiment was carried out to determine the impact of Calorie information on consumer intention to make healthy food choices and on purchase behaviour. Questionnaires, based on an adapted version of the Theory of Planned Behaviour (ATPB), were distributed to café users. Structural equation modelling (SEM) was used to examine the strength of the hypothesised pathways of the model. The impact of the experiment on the ATPB and energy (kcal) purchased were evaluated using independent samples t-tests. Additionally, consumers were profiled based on their responses to the ATPB using a hierarchical cluster analysis. All stakeholders were supportive of increasing the healthiness of the food environment in leisure centres, however catering managers and managers had concerns over potential financial implications. During the experiment, Calorie information significantly increased consumer confidence and control, however there was no statistical increase in intention to make healthy choices or in the leptogenicity of purchase behaviour. SEM offered a novel approach to demonstrate the strength of the hypothesised pathways and confirmed that the strongest pathway to intention is via attitudes. Three consumer segments were identified; nutritionally motivated, nutritionally ambivalent and nutritionally disinterested. Future research should focus on increasing the availability and visibility of healthy choices, targeting influential people and challenging habit and preference.

Styles APA, Harvard, Vancouver, ISO, etc.

6

Brown, Rosemarie Ann. « Food Autonomy : The Paradox to Cereal-Based Food Choice ». Thesis, Queensland University of Technology, 2005. https://eprints.qut.edu.au/16103/1/Rosemarie_Brown_Thesis.pdf.

Texte intégral

Résumé :

Certain aspects of our modern diet have been implicated in thedevelopment of non-communicable diseases. For instance, energyconsumed in excess of an individual's physiological requirements maylead to an increased risk of obesity, diabetes mellitus, gall bladder disease,coronary heart disease, high blood pressure, and possibly some cancers.Although many of these diet-related diseases can be controlled by modernmedicine, they cannot be cured. Instead, prevention through public healthstrategies is the only satisfactory solution. One of the major strategies forprevention of diet-related diseases in Australia is to modify the nationaldiet (Rogers 1987). In April 1979, the Commonwealth Department of Health responded to theWorld Health Organisation's call for the development of national food andnutrition polices by proposing the Dietary Guidelines for Australians. "TheDietary Guidelines for Australians provide advice to the general populationabout healthy food choices, so that their usual diet contributes to ahealthy life-style and is consistent with minimal risk for the developmentof diet-related diseases" (National Health and Medical Research Council1992:ix). However, in order to achieve the aim of the dietary guidelines,supporting educational programs are required. This is because it isbelieved that as consumers become more informed about food, nutrition,health, and the dietary guidelines, they are more likely to begin changingtheir diet in the directions recommended by the CommonwealthDepartment of Health and Family Services (1998a). Public health professionals believe that behaviour-change theories arebeneficial in gaining an understanding of the evolution of peoples' foodand nutrition behaviours. Behaviour-change theories are typicallyintegrated into dietary interventions as a means of educating theAustralian population about healthy food choices. However, attempts tochange Australians' food and nutrition behaviours by applying behaviour-change theories have been adiaphorous. Therefore, public health professionals need to explore traditional food and nutrition practices inorder to determine more effective dietary change strategies for the Australian population. Qualitative research is complementary to existing quantitative studies onbehaviour-change. Since qualitative methodologies focus on the whole ofhuman experience and the meaning ascribed by individuals living theexperience, these methodologies permit broader understanding and deeperinsight into complex human behaviours such as food consumption thanwhat might be obtained from grossly measured quantitativeclassifications. Grounded theory was the qualitative methodology chosenfor this study because it allowed me to theorise about the rationale forconsumers' current food choices. Bread and Cereal consumption waschosen as an important staple food group in which to explore thisphenomenon. Thus, this research was designed to discover, understand,and theorise about the rationale for consumers' current Bread and Cerealfood choices. Semi-structured, in-depth interviews were conducted with22 participants living in South-East Queensland. Adult males and femalesfrom three-generational families of varying ethnicity were recruited frommy personal network of associates. Interviews were analysed usinggrounded theory methodology for data analysis. The resulting Grounded Substantive Theory of Food Autonomy posits thatconsumers have different levels of power when it comes to selecting theBreads and Cereals they want to eat and that their power to choose themis governed by micro- and macroenvironmental forces.Microenvironmental forces envelop sociofamilial powers such as parents,partner, and offspring whereas macroenvironmental forces envelop thesociopolitical powers of the food industry, health professionals, andinstitutions. These forces influence a consumer's capacity to select theBreads and Cereals they want to eat. Consumers engage in the process ofinformation gathering in order to overcome these prevailing influences. The significance of the Grounded Substantive Theory of Food Autonomy asa means for explaining how consumers acquire food autonomy fromprevailing influences in order to eat the Breads and Cereals they desirehas important implications for public health nutrition education andpractice. An understanding of the life long nature underpinning a person'sfood behaviour will help nutrition and dietetic professionals understandbetter the range of change that is likely to be possible, and the best waysto facilitate food autonomy through appropriate education and compatibledietary interventions. Autonomy is not a new concept but when associatedwith food it introduces the public health professional to a paradoxicalperspective for studying consumers' food behaviour, which has beencustomarily looked at via the decision making process of food choice andbehaviour-change theories with adiaphorous effects.

Styles APA, Harvard, Vancouver, ISO, etc.

7

Brown, Rosemarie Ann. « Food Autonomy : The Paradox to Cereal-Based Food Choice ». Queensland University of Technology, 2005. http://eprints.qut.edu.au/16103/.

Texte intégral

Résumé :

Certain aspects of our modern diet have been implicated in thedevelopment of non-communicable diseases. For instance, energyconsumed in excess of an individual's physiological requirements maylead to an increased risk of obesity, diabetes mellitus, gall bladder disease,coronary heart disease, high blood pressure, and possibly some cancers.Although many of these diet-related diseases can be controlled by modernmedicine, they cannot be cured. Instead, prevention through public healthstrategies is the only satisfactory solution. One of the major strategies forprevention of diet-related diseases in Australia is to modify the nationaldiet (Rogers 1987). In April 1979, the Commonwealth Department of Health responded to theWorld Health Organisation's call for the development of national food andnutrition polices by proposing the Dietary Guidelines for Australians. "TheDietary Guidelines for Australians provide advice to the general populationabout healthy food choices, so that their usual diet contributes to ahealthy life-style and is consistent with minimal risk for the developmentof diet-related diseases" (National Health and Medical Research Council1992:ix). However, in order to achieve the aim of the dietary guidelines,supporting educational programs are required. This is because it isbelieved that as consumers become more informed about food, nutrition,health, and the dietary guidelines, they are more likely to begin changingtheir diet in the directions recommended by the CommonwealthDepartment of Health and Family Services (1998a). Public health professionals believe that behaviour-change theories arebeneficial in gaining an understanding of the evolution of peoples' foodand nutrition behaviours. Behaviour-change theories are typicallyintegrated into dietary interventions as a means of educating theAustralian population about healthy food choices. However, attempts tochange Australians' food and nutrition behaviours by applying behaviour-change theories have been adiaphorous. Therefore, public health professionals need to explore traditional food and nutrition practices inorder to determine more effective dietary change strategies for the Australian population. Qualitative research is complementary to existing quantitative studies onbehaviour-change. Since qualitative methodologies focus on the whole ofhuman experience and the meaning ascribed by individuals living theexperience, these methodologies permit broader understanding and deeperinsight into complex human behaviours such as food consumption thanwhat might be obtained from grossly measured quantitativeclassifications. Grounded theory was the qualitative methodology chosenfor this study because it allowed me to theorise about the rationale forconsumers' current food choices. Bread and Cereal consumption waschosen as an important staple food group in which to explore thisphenomenon. Thus, this research was designed to discover, understand,and theorise about the rationale for consumers' current Bread and Cerealfood choices. Semi-structured, in-depth interviews were conducted with22 participants living in South-East Queensland. Adult males and femalesfrom three-generational families of varying ethnicity were recruited frommy personal network of associates. Interviews were analysed usinggrounded theory methodology for data analysis. The resulting Grounded Substantive Theory of Food Autonomy posits thatconsumers have different levels of power when it comes to selecting theBreads and Cereals they want to eat and that their power to choose themis governed by micro- and macroenvironmental forces.Microenvironmental forces envelop sociofamilial powers such as parents,partner, and offspring whereas macroenvironmental forces envelop thesociopolitical powers of the food industry, health professionals, andinstitutions. These forces influence a consumer's capacity to select theBreads and Cereals they want to eat. Consumers engage in the process ofinformation gathering in order to overcome these prevailing influences. The significance of the Grounded Substantive Theory of Food Autonomy asa means for explaining how consumers acquire food autonomy fromprevailing influences in order to eat the Breads and Cereals they desirehas important implications for public health nutrition education andpractice. An understanding of the life long nature underpinning a person'sfood behaviour will help nutrition and dietetic professionals understandbetter the range of change that is likely to be possible, and the best waysto facilitate food autonomy through appropriate education and compatibledietary interventions. Autonomy is not a new concept but when associatedwith food it introduces the public health professional to a paradoxicalperspective for studying consumers' food behaviour, which has beencustomarily looked at via the decision making process of food choice andbehaviour-change theories with adiaphorous effects.

Styles APA, Harvard, Vancouver, ISO, etc.

8

Arrazat, Laura. « Nutritional quality and environmental impact of university students’ food consumption : observational and interventional approaches in a university cafeteria in Dijon, France ». Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK060.

Texte intégral

Résumé :

Adopter des régimes alimentaires plus durables est essentiel pour répondre aux défis que posent nos systèmes alimentaires actuels, tels que préserver la santé des populations, lutter contre le changement climatique et réduire les inégalités d’accès à l’alimentation. La période étudiante, caractérisée par le développement d’une nouvelle identité et une rupture dans les habitudes alimentaires, est un moment privilégié pour adopter des régimes alimentaires plus durables. La restauration universitaire joue un rôle central dans l'alimentation des étudiants et pourrait donc être un levier important. Toutefois, les comportements alimentaires des étudiants, notamment en restauration universitaire, sont très peu étudiés, surtout en France. Nous avons donc mené un projet de recherche-action avec le Crous de Bourgogne Franche-Comté visant à mieux comprendre et à modifier les pratiques alimentaires des étudiants français, notamment dans le contexte de la restauration universitaire. L’objectif était d'établir les bases nécessaires à l'identification et à la mise en place d'actions pour favoriser une alimentation durable et accessible à tous les étudiants.Dans un premier temps, l’analyse du régime alimentaire d’un échantillon représentatif d’étudiants a montré une qualité nutritionnelle suboptimale, avec seulement 57% des recommandations nutritionnelles nationales respectées. De plus, l’empreinte carbone de leur régime était plus de deux fois supérieure à celle recommandée pour rester dans les limites planétaires. Nous avons identifié trois profils de mangeurs : les « régimes sains » (20% des étudiants), les « régimes frugaux » (40%) et les « régimes riches » (40%), mais aucun profil ne combinait une qualité nutritionnelle élevée et un faible impact environnemental. Les compétences culinaires ou les connaissances sur l’impact environnemental des aliments étaient corrélées à des régimes plus durables.Dans un deuxième temps, l’évaluation de la durabilité des plats principaux servis au Resto U’ Montmuzard de Dijon en 2021-2022 a montré que seuls 10 % des plats principaux servis présentaient un bon profil de durabilité, combinant une bonne qualité nutritionnelle, un faible impact environnemental et un coût denrée modéré. Néanmoins, l’étude des choix alimentaires dans ce Resto U’ a montré que les étudiants qui fréquentaient plus régulièrement la restauration universitaire avaient tendance à choisir des aliments de meilleure qualité nutritionnelle (moins de produits sucrés et davantage de légumes). Dans un troisième temps, nous avons évalué l'effet d'une augmentation du service des plats végétariens qui présentaient les meilleurs profils de durabilité. Une intervention au Resto U’ Montmuzard a révélé qu'en doublant le service de ces plats, leur choix augmentait de manière proportionnelle. De plus, cette modification était bien acceptée par les étudiants et diminuait l’empreinte carbone de 21%. Enfin, l’analyse des comportements de choix individuels a montré que les étudiants qui choisissaient plus fréquemment des plats végétariens déclaraient se sentir plus concernés par leur santé, l’éthique et le bien-être animal, et avaient plus de connaissances sur l'impact environnemental des aliments. Ainsi, le choix de plats végétariens dépend à la fois de la structure de l’offre et des caractéristiques individuelles des étudiants.Ce travail de thèse souligne l'importance de la restauration universitaire et de la durabilité de son offre pour promouvoir des régimes alimentaires durables chez les étudiants. Bien que modifier l'offre des restaurants universitaires soit une stratégie efficace et bien acceptée, il paraît essentiel de l'associer à des initiatives de sensibilisation pour favoriser les changements alimentaires au sein de la population étudiante
Adopting more sustainable diets is essential to address the challenges posed by our current food systems, such as improving public health, limiting climate change, and reducing inequalities regarding food access. The student period, characterised by the development of a new identity and changes in dietary habits, represents is an ideal time to adopt more sustainable diets. University catering plays a central role in students’ diets and could therefore be a critical lever. However, students’ eating behaviours, especially within university catering facilities, are poorly studied, particularly in France. To address this gap, we conducted a research-action project with the Crous of Bourgogne Franche-Comté that aimed at better understanding and changing the eating habits of French students, particularly within the context of university catering. The aim was to lay the foundations for identifying and implementing promising actions to promote a sustainable diet that is accessible to all students.Firstly, the analysis of the diets of a representative sample of students revealed suboptimal nutritional quality, with only 57% of national nutritional recommendations being met. Moreover, the carbon footprint of their diet was more than twice that recommended to stay within planetary boundaries. We identified three profiles of eaters: "Healthy diets" (20% of students), "Frugal diets" (40%), and "Western diets" (40%), but no profile combined high nutritional quality and low environmental impact. Cooking skills and knowledge of food’s environmental impact were correlated with more sustainable diets.Secondly, an assessment of the sustainability of the main dishes served at the Resto U' Montmuzard in Dijon in 2021-2022 showed that only 10% of the main dishes served had a good sustainability profile, combining good nutritional quality, low environmental impact and moderate ingredients’ costs. Nevertheless, the study of food choices in this Resto U' showed that students who ate more regularly in university cafeterias tended to choose foods of better nutritional quality (fewer sugary products and more vegetables).Thirdly, we evaluated the effect of increasing the service of vegetarian main dishes that presented the best sustainability profile. An intervention at the Resto U' Montmuzard revealed that doubling the service of these main dishes increased their choice proportionally. Furthermore, this change was well accepted by students and reduced the carbon footprint by 21%. Finally, the analysis of individual choice behaviours showed that students who chose vegetarian main dishes more frequently reported feeling more concerned about health, ethics and animal welfare, and were more knowledgeable about the environmental impact of food. Thus, the choice of vegetarian main dishes depends on both the structure of the food offer and the individual characteristics of the students.This thesis highlights the importance of university catering and the sustainability of its food offer in promoting sustainable diets among students. Although changing the food offer in university cafeterias is an effective and well-accepted strategy, it seems essential to combine it with awareness-raising initiatives to encourage dietary changes within the student population

Styles APA, Harvard, Vancouver, ISO, etc.

9

Adamsen, Jannie Mia. « An Australian Choice Study : Food for Thought ». Thesis, Griffith University, 2014. http://hdl.handle.net/10072/367477.

Texte intégral

Résumé :

Organic food is claimed to be one of the fastest growing food categories worldwide, with annual sale growth rates of 20-30%. While the uptake of organic foods is higher in G7 countries, organic consumption rates in Australia are significantly lower than other comparable Western markets, despite general positive attitudes towards organics, and significant organic production areas. Impediments to organic food uptake have been identified previously from both a supply- and demand-side perspective. Impediments include availability, pricing and certification. The aims of this research are twofold. First, this research seeks to understand what Australian consumers currently understand about organic certification schemes and labelling. Second, it incorporates a large-scale national survey that examines preferences for organic alternatives. This research applies a choice-based method, best-worst (BW) scaling, in three organic food categories to understand the trade-offs that respondents are willing to make.
Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
Griffith Business School
Griffith Business School
Full Text

Styles APA, Harvard, Vancouver, ISO, etc.

10

Phan, Thuy Xuan Uyen. « Motivations of everyday food choices ». Diss., Kansas State University, 2015. http://hdl.handle.net/2097/20536.

Texte intégral

Résumé :

Doctor of Philosophy
Human Nutrition
Edgar Chambers IV
Understanding “why people eat what they eat” is important for improving the lives of people around the world by helping provide industrial and social solutions for people so that they may have greater pleasure and health from the foods they choose. The objectives of the research were to investigate motivations behind everyday meals and choices of different food groups using three different approaches incorporating two psychological perspectives: top-down and bottom-up. The first approach was the Eating Motivation Survey (TEMS) targeting the specific choices of foods and beverages people consumed at specific eating events (breakfast, mid-morning snack, lunch, mid-afternoon snack, dinner, and late-night snack). The second approach was the Food Choice Map (FCM) technique to explore motivations for individual food choices for all eating within a typical week. These two approaches employed the bottom-up process. The last approach used TEMS to investigate food choice directly for six eating occasions, without information about what were eaten specifically. This procedure demonstrated a top-down process because people first thought about their eating as a whole and then read through all TEMS scales to find the motivations that they consider "appropriate" for their answers. The first surveys were completed by 198 participants. The FCM interview was conducted on 100 respondents and the same respondents also participated in the last approach. Data were analyzed by Correspondence Analysis. Liking was the strongest motivation that drove people’s food choice. In addition, need and hunger, habits, price, and convenience were the other main motivations for breakfast, lunch, and dinner while health and weight control were found to be the main driving factors for mid-morning and mid-afternoon snacking. Late-night snacks were linked to pleasure and visual appeal. For dinner, people also were motivated most by variety seeking and traditional eating. Different food groups were also chosen with different motivations. Grain, pasta, meats and poultry were linked to convenience, variety seeking, traditional eating, and price while nuts, seeds, eggs and dairy were associated with need and hunger, health, and weight control. Findings from this project advanced and reinforced the knowledge about food choice and encouraged investigating food choice from different perspectives.

Styles APA, Harvard, Vancouver, ISO, etc.

11

Stokes, Laura-Jean Gresham. « Inter-temporal choice for high-value food rewards as a model of food-scheduling behaviour ». Thesis, Bangor University, 2017. https://research.bangor.ac.uk/portal/en/theses/intertemporal-choice-for-highvalue-food-rewards-as-a-model-of-foodscheduling-behaviour(8631d3cb-a33b-4ef6-9f13-d9bcc3283c8a).html.

Texte intégral

Résumé :

The increased prevalence of obesity has become a worldwide problem in the last forty years (French, Epstein, Jeffery, Blundell, & Wardle, 2012; WHO, 2016). Obesity is associated with significant physical (WHO, 2016) and mental health problems (Luppino et al., 2010). From an evolutionary perspective, animals' food-seeking strategies promote the overconsumption of high-energy foods in environments where food can be scarce. Possibly, these inherited strategies are unhealthy in contemporary environments in which food is available and its energy costs low, promoting weight gain and obesity. However, this possibility has not been explored experimentally. My thesis is intended to test one such strategy in human subjects: tolerating risk to gain access to food quickly. One method of investigating our inherited food foraging strategies is to examine how we schedule our food intake, specifically intertemporal preferences to obtain food reward. My PhD used a novel task to measure individuals’ intertemporal preferences to food rewards. Participants chose between two reinforcement schedules, offering highly valued food rewards following variable or fixed delays. Overall, I found that preference for variable delay schedules was driven by the previous delivery of immediate rewards. Choice of the variable delay schedule following longer delays was enhanced following exposure to food aromas, perhaps indicating a role for food cues in tolerating prolonged delays to food rewards. By contrast, preferences for variable delay schedules were not straightforwardly related to delay discounting rates. Exploratory analyses showed only inconsistent associations with factors linked to future weight gain – body mass index (BMI), cognitive restraint, and emotional eating. However, preferences for variable delay schedules following immediate food rewards were only subtly enhanced in individuals with higher rather than lower BMIs and higher delay discounting rates. Preferences for variable delay schedules were sometimes reduced in individuals with higher restraint but increased in these individuals following exposure to food cues. This suggests that food cues might override restraint to enhance preferences for quick foods. Collectively, my findings suggest that further nvestigations of intertemporal preferences in food-scheduling behaviours might tell us about the value of quick foods in individuals vulnerable to weight gain.

Styles APA, Harvard, Vancouver, ISO, etc.

12

Alm, Bergvall Ulrika. « Food choice in fallow deer : experimental studies of selectivity / ». Doctoral thesis, Stockholm : Department of Zoology, Stockholm University, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-6789.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

13

Richerson, William Robert (Rob) III. « Evolutionary Motives and Consumer Food Choice in Romantic Relationships ». UKnowledge, 2014. http://uknowledge.uky.edu/marketing_etds/3.

Texte intégral

Résumé :

This research examines the evolutionary eating patterns of consumers when eating with those they are in relationships with, moving beyond eating decisions made in isolation or in the presence of strangers. Across three studies, unique patterns of consumption emerge when males and females are in different stages of romantic relationships. I demonstrate that the evolutionary motives of mate acquisition and mate retention drive eating patterns for relationship partners relative to their gender. I show that females match the eating habits of males at early stages in the relationship but are more independent later in the relationship, while males match eating habits of females in later stages in the relationships but are more independent early in relationships. I discuss how evolutionary eating patterns contribute to high obesity rates, provide recommendations for avoiding unhealthy eating among couples, and shed light on common cultural beliefs about weight gain in social relationships.

Styles APA, Harvard, Vancouver, ISO, etc.

14

Sommer, Isolde. « An investigation of food choice behaviour and dietary intake of children, teenagers and adults with food allergies ». Thesis, University of Portsmouth, 2013. https://researchportal.port.ac.uk/portal/en/theses/an-investigation-of-food-choice-behaviour-and-dietary-intake-of-children-teenagers-and-adults-with-food-allergies(b290db6f-5262-4da3-bc7a-5813dbd65307).html.

Texte intégral

Résumé :

Food allergies in children, teenagers and adults are managed by eliminating the allergenic food from the diet. Healthcare professionals and policy makers have developed guidelines for the dietary management of food allergies, but as yet there has been no assessment of how individuals with food allergies are able to adapt their behaviour to them. In order to be able to improve the diet and nutrition of children, teenagers and adults with food allergies, and thereby to increase their quality of life, it needs to be understood which processes influence food choices and management of food and eating in this population, and how their actual diet is affected by the chronic condition. This research consisted of four stages, the first three addressing food choice behaviour among age groups of children, teenagers and adults; the fourth stage evaluating the impact of food allergies on nutrient intakes of this population. A mixed-method approach has guided this research. The findings indicate that food choice behaviour is mostly affected by food allergies in adults. This is probably because personal cognitive factors play a more dominant role during food choice decisions than during childhood and adolescence, where social influences are more prevalent. Adults reported a lack of satisfaction and joy from food, had difficulties sharing meals, and felt the need to organise their eating. Teenagers struggled to widen their palate, felt secure under parental protection, and expressed the wish to eat similar foods to their friends. Children showed highest engagement with foods if the mother displayed an authoritative parenting style. Although they appeared least affected by the allergic condition in the way they were choosing food, children have been shown to be the age group making most nutritional compromises. Protein, vitamin B12, potassium, calcium, phosphorus, and iodine intakes were lower than among healthy age-matched children. This research has provided a cross-sectional survey of food choice behaviour and dietary intake among food-allergic children, teenagers and adults with many implications for practice and future research. It is recommended that dietary management of food allergies should place emphasis on dietary variety and enjoyment aspects of eating as well as the importance of social relationships that are built around food. Additionally, regular evaluations of dietary intake should be conducted, in particular for children with a cow’s milk allergy or individuals with multiple food allergies.

Styles APA, Harvard, Vancouver, ISO, etc.

15

Kriflik, Lynda. « Food for thought consumer perspectives of the environmental impacts of food choices / ». Access electronically, 2004. http://www.library.uow.edu.au/adt-NWU/public/adt-NWU20050822.101900/index.html.

Texte intégral

Résumé :

Thesis (Ph.D.)--University of Wollongong, 2004.
EMBARGOED - this thesis is subject to a 2 year embargo (21/06/05 to 21/06/07) and may only be viewed and copied with the permission of the author. For further information please Contact the Archivist. Typescript. Includes bibliographical references: p. 237-247.

Styles APA, Harvard, Vancouver, ISO, etc.

16

Piscopo, Suzanne. « Socio-ecological factors influencing food choices and behaviours of Maltese primary schoolchildren ». Thesis, University of Birmingham, 2004. http://etheses.bham.ac.uk//id/eprint/861/.

Texte intégral

Résumé :

This aim of this study was to explore the various influences on the food choices and behaviours of Maltese primary schoolchildren. Using an ecological framework and following sociological theory of consumption it sought to uncover any group differences in food perceptions, beliefs, preferences and intake, as well as identify any culture-cuisine orientations of foods consumed in different settings. A multi-method grounded approach was adopted, where results from each stage of the research informed the focus of subsequent stages. A culture-sensitive research tool was developed for exploring children’s food consumption and preferences in ten different home-based and non-home-based settings. Data was collected via a large-scale survey with a stratified sample of 7-8-year-old children (N=1088) and their parents (N=932). Follow-up focus group interviews with children (N=16 groups) and telephone interviews with parents (N=30) were also conducted in order to obtain more detail on influences on food intake. Analysis based on gender, household level of schooling, school type, region and access to cable TV showed that Maltese children’s overall food intake was fairly similar across groups, though some specific patterns did emerge. Girls seemed to prefer and consume ‘lighter’ more ‘feminine’ foods and boys ‘heavier’ more ‘masculine’ foods. Children attending independent (fee-paying) schools tended to exhibit more ‘modern’ food practices based on novel and processed foods. They also tended to eat weekday supper with their family less frequently than other groups. Children attending state schools tended to consume more meat-based meals, milk and traditional Maltese foods. Children from the rural island of Gozo seemed to place greater value on balance, quality and freshness of food and ate their weekday supper with their family more frequently. A pronounced Westernisation of Maltese children’s diet was evident. Traditional Maltese foods were only predominant in home-based snacks. Grandparents emerged as having an important role in exposing children to traditional cuisine. Mothers’ provision of food for children was based primarily on hedonic and health motives. Strategies used to promote consumption of healthy food included controlling availability, information-giving and being prescriptive rather than restrictive. In general, both children and parents acknowledged the value of school food rules, although attitudes differed with regard to extent of imposition. Parents also felt that TV food portrayal was a strong influence on their children’s food requests, as was to a lesser extent modelling of food behaviours by peers. Children’s knowledge of the health value of food was good, though a few misperceptions existed and certain food associations were barriers to intake. Taste, texture, convenience and healthfulness were key attributes which attracted children to food. Local health promotion initiatives and nutrition education interventions need to target the different influences on Maltese children’s food intake functioning at the different ecological levels. These include the children’s own food perceptions, beliefs and valuations, as well as the different routes of influence of the mother, grandparents, the school and television.

Styles APA, Harvard, Vancouver, ISO, etc.

17

Cornish, Amelia Rose. « Understanding consumer purchasing behaviour : a pathway to healthier, kinder food choices ». Thesis, The University of Sydney, 2020. https://hdl.handle.net/2123/22333.

Texte intégral

Résumé :

A core challenge facing the world today is how to sustain the more than 2 billion people who are expected to join the world population by 2050, giving rise to a population reaching approximately 9.7 billion. Such intense population growth, combined with rising affluence and current increases in per capita consumption of animal-based products, are forcing the world to face the intersecting challenges of how to feed such a large population whilst controlling the impact of food production on the planet, people and animals. In response to the growing demand for foods of animal origin, much animal agriculture in Western countries, such as Australia, has moved away from the predominantly small scale and extensive operations that existed before the second agricultural revolution towards intensive systems characterised by confinement. Such intensification has led to many animal welfare concerns as well as environmental, social, and human health consequences. Public values and attitudes towards animals are changing and we are seeing an increase in concern for animal welfare in the food production process. A recent report commissioned by the Department of Agriculture and Water Resources into Australia’s changing sentiments for farm animal welfare found that 95% of respondents viewed farm animal welfare as a concern and 91% wanted at least some regulatory reform. Despite these trends, there remains a well-documented gap between consumers’ attitudes and actions at the supermarket, known as the attitude-behaviour gap. Some of the reasons highlighted within the literature for this gap include inconvenience, lack of knowledge and information, and the abundance of confusing claims and labels on food packaging. The aim of this thesis is to investigate Australian consumers’ attitudes towards farm animal welfare, reasons for any gap between their sentiment for animal welfare and food choices at the supermarket, and, finally, approaches to encourage more welfare-friendly food choices. This thesis comprises eight discrete chapters. The first chapter is an introduction to the broader thesis field of food production, animal welfare, and consumer choice. Chapter Two is an in-depth review examining public attitudes towards animal welfare in food production. Chapter Three reviews the attitude-behaviour gap for farm animal welfare and uses the behaviour change wheel to explore how we can encourage consumers to make food choices that are better for animal welfare. The fourth, fifth and sixth chapters report three empirical studies. First is a study of Australian consumers’ attitudes towards animal welfare in food production, and the motivations and barriers that affects their purchasing of welfare-friendly products (Chapter Four). The second is an investigation into the attitudes towards animal welfare and empathy for animals shown by a unique population of people who attended an animal welfare event at the University of Sydney (Chapter Five). These findings were then more broadly compared to the attitudes of the general public. The third study is a discrete-choice experiment that examined consumers’ preferences for animal-based products (pork, poultry and eggs) with animal welfare accreditations and whether providing consumers with details about the animal welfare standards of these on-package accreditations had a positive effect on high welfare purchase intentions (Chapter Six). The seventh chapter is devoted to documenting the creation of an animal welfare rating system that provides consumers with information and ratings (of avoid, good, best) for chicken, pig, and egg products based on on-package animal welfare accreditations. Potential future applications of the ratings are discussed. The final chapter (Chapter Eight) is a discussion of the thesis findings overall, with concluding remarks.

Styles APA, Harvard, Vancouver, ISO, etc.

18

Daniloski, Kimberly M. « Adolescent Food Choice : Developing and Evaluating a Model of Parental Influence ». Diss., Virginia Tech, 2011. http://hdl.handle.net/10919/26783.

Texte intégral

Résumé :

The following research integrated the Theory of Planned Behavior with variables from the consumer socialization and parenting literatures to explore parental impact on adolescent food decision-making. Three specific types of parenting practices (expectation, monitoring, and inducement/enforcement behaviors), parenting style, and family communication style were investigated. A multi-method approach was taken to develop and test the integrated model. Study 1 used interviews to identify food-related parental expectation, monitoring, and inducement/enforcement behaviors reported by both normal and overweight parents and adolescents. Study 2 evaluated a structural model of adolescent food choice, including predictors from the Theory of Planned Behavior, the food-related parenting practices identified in the interviews, parenting style, and family communication style. The findings suggest that specific parenting practices have an impact on adolescent food choices beyond predictors from the TPB.
Ph. D.

Styles APA, Harvard, Vancouver, ISO, etc.

19

Hammes, Janine. « Behavior of Swedes towards Milk Substitute Products ». Thesis, Högskolan Väst, Avd för företagsekonomi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hv:diva-8144.

Texte intégral

Résumé :

These days, milk substitute products are getting more popular and exist together with milk on the market. These substitute products are appreciated by consumers due to animal welfare, environmental or health related reasons. The purpose of the investigation was to make assumptions about the future situation of farmers and which demographic, personal, sociological, cultural and psychological determinants have an impact on Swedish consumers purchasing substitute products. The proposed methodology to reveal the impact of those factors was a qualitative research. Ten semi-structured interviews with residents of Västra Götaland, aimed to gain a deeper and better understanding of the reasons for consumption of milk substitute products, were conducted in total. The existing theory and scientific articles about demographic, personal, sociological, cultural and psychological determinants of consumer behavior, in terms of food choice and consumption, were used to create an interview guide and also to compare the collected primary data in the end. Participants were asked questions regarding their demography, lifestyle, awareness and perception of milk substitute products and other reasons for their consumption of milk substitutes. The findings revealed that demographic factors such as age and gender seemed to have an impact on the consumer behavior. Moreover, personal and psychological factors were revealed to have a significant impact on the consumption behavior. In particular lifestyle, perception, attitudes and motivations, knowledge and learning had a significant influence on Swedish consumers and their food consumption behavior. Regarding sociological factors it was discovered that friends had a significant influence on food consumption. Cultural determinants were also important to consider. However, they did not have a significant influence on the participants. The findings also revealed that health and animal welfare were the main reasons for changing the consumption. Interestingly, no participant started to consume these products due to environmental reasons in the beginning. The strong competition of milk and milk substitute products on the market is most likely to continue. The future situation for farmers will look different and might get more critical as milk consumption in Sweden could change. This small scale research does not make it possible to generalize the revealed findings. Nevertheless, this qualitative investigation provided the basis for future research in the field of consumer behavior towards substitute products.

Styles APA, Harvard, Vancouver, ISO, etc.

20

Kaye-Blake, William Henry. « Demand for genetically modified food : theory and empirical findings ». Phd thesis, Lincoln University. Commerce Division, 2006. http://theses.lincoln.ac.nz/public/adt-NZLIU20060913.102217.

Texte intégral

Résumé :

As economies develop, novel products are created and markets for these products arise. Genetically modified food (GMF) is an example of such a novel product and provides economists with the opportunity to investigate an infant market. Of particular interest with GMF is the impact of consumer reactions on the market. The response of consumers to GMF and their willingness to pay for it has emerged as an important factor in the development of this technology. This research investigates these consumer responses. Prior research suggests that two aspects of consumer behaviour may be relevant for the GMF market. First, consumers may react differently to different types of GMF, so that some products are potentially more economically viable. Secondly, some consumers appear to prefer not having GMF at all. Consumer behaviour is often framed according to neoclassical economic theory. Consumer preferences over goods and the attributes of those goods are generally held to have certain properties. The aspects of consumers reactions to GMF noted above, however, may be in conflict with two properties of preferences in neoclassical theory. First, preferences over food attributes are not separable, but may interact with each other. Secondly, some consumers may have preferences regarding GMF that are not continuous. As a result, aggregate impacts of introducing GMF may be difficult to measure, which raises a third issue for investigation, aggregation. Finally, an alternative model of consumer behaviour is bounded rationality, which theorises that choices may be discontinuous as a result of specific protocols. It also suggests that consumers seek to make good-enough choices, rather than attempting to maximise their satisfaction. Thus, optimisation or maximisation is the fourth issue considered in this thesis. In order to investigate these properties of consumers preferences, a choice experiment survey was developed. The strength of a choice experiment for examining these issues is its focus on the impact of each product attribute on a respondents choices. Thus, it may be possible to identify potentially discontinuous choice patterns and to identify choices affected by interactions between GM technology and other food attributes. Results from a neoclassical analysis of the survey data suggest that some consumers consider the type of benefit created with GM technology in making their choices. In addition, one-quarter to one-half of respondents may have had discontinuous preferences with respect to GMF. Reactions to GMF appear related to respondents attitudes, but not to socio-economic or demographic descriptors. As a result, aggregate measures of the impact of GMF may not fully account for consumers responses. A boundedly rational model also has reasonable goodness of fit, and may provide a different perspective on consumer behaviour. It is hoped that the results of this research provide a better understanding of consumer behaviour regarding GMF and, by extension, of the process of consumer adoption of novel products. It is further hoped that this attempt to incorporate choice protocols into discrete choice analysis will provide a useful example for further research.

Styles APA, Harvard, Vancouver, ISO, etc.

21

Iranyongeye, Augustine, et Laura-Maria Toivanen. « Consumers’ choice of grocery store in Umeå : A quantitative study on how healthy food and nudging can affect consumers’ choice of grocery store ». Thesis, Umeå universitet, Företagsekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-172794.

Texte intégral

Résumé :

Nowadays, consumers are being exposed to a large selection of food alternatives with an aim of helping with health matters. For that reason, the consumption of healthy food has been increasing among people, but at the same time, the consumption of unhealthy food has expanded. Due to the advanced technology, there is more information available about health, which makes the consumers’ knowledge about diseases caused by their way of living to grow. Simultaneously, there has been studies proving that consumers’ choices do not often resemble their attitudes. Since consuming healthy food is more popular nowadays, this study had the aim of examining if consumers will choose a grocery store based on different attributes. The study is based on several theories that are the starting point for the study’s research questions which are; Does the selection of healthy food affect consumers’ choice of a grocery store? Does nudging of healthy food affect consumers’ choice of a grocery store? The theories that are used in this study are nudge theory, libertarian paternalism theory, behavioral economics, theory of reasoned action, theory of planned behavior, social marketing theory, choice architecture, cognitive architecture and status quo. The data was collected through a questionnaire, where different questions had the aim to measure what affects consumers when choosing a grocery store. In total, the study gathered a sample of 136 responses whereas 8 of them were removed from the study as outliers. The outcome of this study is based on two independent variables; healthy food and nudging and one dependent variable; choice of grocery store. These variables are composite variables created from a range of other variables. The composite variable healthy food is created from variables checklist, avoidance of unhealthy/unnecessary food, people’s affection, healthy thinking, food habits, attitude of healthy eating, past purchasing behavior, intention and behavior, same groceries and new groceries. The composite variable nudging is created from variables product placement, memory, product placement affection on consumers’ purchasing behavior and visible healthy food. The dependent variable choice of grocery stores was created from the variables; number of healthy food alternatives, price of healthy food, marketing of healthy food and place of grocery store. This study was analyzed in the data program STATA where a multiple linear regression was used to test the hypotheses. According to the result from the regression analysis, there is a significant level between healthy food and consumers' choice of grocery stores. In addition to that, the study shows that there is a significant level between nudging and consumers' choice of grocery stores. Thus, the null hypothesis of this study was rejected.

Styles APA, Harvard, Vancouver, ISO, etc.

22

Piacentini, Maria Grazia. « Modelling fruit and vegetable consumption : a comparative study of two cities with high and low consumption ». Thesis, Open University, 1998. http://oro.open.ac.uk/57883/.

Texte intégral

Résumé :

The importance of the consumption of a diet rich in fruit and vegetables, for overall health, has been highlighted by the UK government in recent years. Consumption of fruit and vegetables is considerably lower in Scotland than in other parts of the UK. Behavioural change is most likely to come about through a comprehensive understanding of the range of factors influencing fruit and vegetable consumption, and the nature of the interaction of these factors. With variations in fruit and vegetable consumption by place and social class, this study focused on an area of low fruit and vegetable consumption in Scotland, and compared this to an area of high fruit and vegetable consumption in England, with socio-economic profile matched. The determinants of consumption, and their interrelationship, were investigated using qualitative information from focus group discussions, and quantitative data from a structured questionnaire. Multivariate models of fruit and vegetables consumption were developed, using log linear analysis, logistic regression and discriminant analysis. The models developed identified significant differences between fruit and vegetable consumption behaviour. Fruit consumption was mainly influenced by sociodemographic variables,in particulars mokers tatus. The impact of place and social class was substantial, when these variables were considered in interaction with the other socio-demographic variables. In contrast, vegetable consumption was influenced by motivational and attitudinal factors. Of these, the extent to which vegetables satisfied `convenience' expectations, and `hedonic motivations' were the most important influences, critical to vegetable consumption. The findings also suggest that the development of a generic model of food choice may not be an achievable goal, since the models of these two (similar) foodstuffs are so different. Strategies to promote fruit and vegetable consumption, must address the different characteristics, and priorities, of low fruit and vegetable consumers.

Styles APA, Harvard, Vancouver, ISO, etc.

23

Al, Kurdi Barween Hikmat. « Healthy-food choice and purchasing behaviour analysis : an exploratory study of families in the UK ». Thesis, Durham University, 2016. http://etheses.dur.ac.uk/11536/.

Texte intégral

Résumé :

Over the last three decades, poor eating habits and their consequences have become an increased area of concern worldwide (Higgs, 2004). This phenomenon is not an isolated issue as it affects various social categories, particularly families (Vogt, 2006). In fact, people’s food choice and eating behaviour have been thoroughly investigated in recent times as food choice and consumption have increasingly shifted towards unhealthy-food products. For example, fast-food consumption is increasing rapidly. Thus, studying family-food choices and consumption is essential, especially from parents’ viewpoints, according to Birch and Davison (2001), since parents provide food environments for their children from the earliest stages of life. The most direct influences on children’s food choices, especially in their early years, are their parents and families. Therefore, this thesis focuses on the family and has targeted UK families, investigating their food choice determinants as the main theme. Moreover, the study tries to find suitable answers to the research question, What are the main factors that affect families’ healthy-food product choices? Thus, healthy-food purchasing and consumption gaps could be addressed by further research in two ways. First, emphasis should be placed on studying the factors that affect patterns of healthy-food choice and consumption in families, so as to create a more effective and healthy community. Second, studying the barriers to healthy eating requires investigating factors influencing food choice both outside and inside the home. The choice of food is influenced by a variety of complex and interrelated factors involved in individual, family and societal levels. Thus, to have a clear understanding of food choice and its determining factors inside and outside the home, this study employed the Behavioural Perspective Model (BPM) as the main theoretical and practical framework to give a clear operant explanation of family-food choices within a real behaviour context. The context of this study is food choice, which is determined by the main BPM elements, namely, consumer behaviour setting, consumer learning history, both utilitarian and informational reinforcements and both utilitarian and informational punishments. Based on the study’s framework, a set of hypotheses was designed and tested using different data collection approaches and analysis instruments. Suitable data was collected from UK families to test the planned hypotheses to achieve the study objectives. Based on the data analysis, the study found that families’ food choice was determined by a set of factors, which were behaviour setting, utilitarian punishment and informational punishment factors, without consideration of learning history, utilitarian reinforcement and informational reinforcement factors. Therefore, this study describes and provides a tested way of how parents might influence their family members to be healthy through buying and consuming healthy-food products in the continuous purchasing setting.

Styles APA, Harvard, Vancouver, ISO, etc.

24

Chakraborty, Nibedita. « A Socio-Psychological Analysis of Eating Behaviors at Fast Food Restaurants ». University of Toledo / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=toledo1353034670.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

25

Bradshaw, Sandra. « Food Environments : What is the Role of Demographics in Figians' Decision Making Related to Food Choice and Overall Nutrition Behavior ». DigitalCommons@USU, 2013. https://digitalcommons.usu.edu/etd/1960.

Texte intégral

Résumé :

Due to the recent increased quantity of nutrition-related diseases worldwide, current research recommends exploring environmental factors that influence this trend. The Islands of Fiji are of particular concern because of the growing number of non- communicable diseases. On the same small island, nutrition problems vary according to demographic. Thus, the different environments of each demographic constitute diverse food environments, which are manifested in varied nutrition concerns. This study explored environmental motivators of food choice for the Fijian population. Gathering the perspectives of Fijian Islanders using a narrative inquiry research format proved to be insightful in measuring the environmental influences of decisions pertaining to food.

Styles APA, Harvard, Vancouver, ISO, etc.

26

Du, Qian, et Lien Quynh Nguyen. « Effectiveness of Eco-label ? : A Study of Swedish University Students' Choice on Ecological Food ». Thesis, Umeå University, Umeå School of Business, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-34951.

Texte intégral

Résumé :

ABSTRACT

The recent years mark the appearance of many Eco-label schemes in the attempt ofhelping consumer to recognize the products with less harm to the environment, forexample: Euro flower, Nordic swan, Blue Angle, Krav. These labels belong to the thirdparties, which get supports from government with object of achieving sustainabledevelopment. However there is still lacking a clear understanding about theeffectiveness of Eco-label in consumer consumption activities due to the lack ofresearch working on that field. We take this challenge as an opportunity to do the studyof investigating about the role of Eco-label in the process of leading consumers topurchase Eco-products. The research focuses on Swedish university students‘ choice onecological food.

A number of Swedish students in Umeå University, Umeå, Sweden are selected as thegroup of respondents for this study. In order to understand the effectiveness of Eco-labelin students‘ food products choice, four key factors are taken into account to invest igate:students‘ awareness on Eco-label, students‘ knowledge on Eco-label & ecological food,students‘ environment motivation, and the availability of ecological food & Eco-labelinformation. The demographic characters including gender and education backgroundsare known as the influence factors among these four factors.

The results proved the effectiveness of Eco-label as the guiding instrument for students‘product choice towards ecological food. It provided the evidence that three of these fourfactors above (accept the only one external factors: availability) can encourage students‘attention to Eco-label. In additional, student‘s attention to Eco-label can actually leadtheir purchase behavior on ecological food. With findings and recommendations, thestudy is expected to contribute to the field of ecological consumer behavior marketingresearch. However, the representative of the results is risky because of the limitedcontext and sample of the study.

Styles APA, Harvard, Vancouver, ISO, etc.

27

Warnock, Amy Louise. « Influence of early life and positive affect on feeding behaviour and food choice in the rat ». Thesis, University of Edinburgh, 2018. http://hdl.handle.net/1842/31559.

Texte intégral

Résumé :

In recent years, worldwide obesity rates have risen dramatically, putting major strain on public health systems and the economy. Obesity is a multifaceted disease and its development can be influenced by a variety of factors including genetic, psychological and environmental influences. One area of current focus in obesity research is that of early life programming. It has been well-established that certain early life factors can impact the physiology and behaviour of the offspring. Because of this, early life programming has become increasingly well studied in order to develop a deeper understanding of how early life can influence obesity development. Another area of interest lies in positive mood. While there has been much research into the effects of negative states such as stress and anxiety on feeding behaviour, there is still very little known about how positive states can influence food choice. Using rat models of prenatal stress, neonatal overnutrition and positive affect, this thesis aimed to investigate the effects of early life and mood factors on feeding behaviour and food choice. Prenatal stress has been extensively studied and is characterised by an enhanced stress response in the offspring. Using two rat models of prenatal stress- social and restraint stress, the effects of prenatal stress on feeding behaviour and food choice in the offspring were examined. In both models, no effects of prenatal stress on either food intake or food choice were observed. However, in both cases the expected alterations to the offspring's stress responses when exposed to an acute stressor were not replicated. This may suggest that models of prenatal stress are not as robust as often cited in the literature. As well as the prenatal environment, the early postnatal environment is also able to influence physiology and behaviour. In terms of obesity, a well-studied model is that of small litter size. Rats from small litters are over-nourished as neonates and because of this illustrate an increased body weight that persists throughout life. While this increase in weight gain has been well-established, there is no evidence examining the impact of neonatal overnutrition on long-term food choice. Therefore, food intake and food choice were measured in small and control litter rats over a 10-week period. When placed on an ad lib diet of bland chow, sucrose and lard, small litter rats consumed significantly more chow than control litter rats, whilst maintaining similar consumption of lard and sucrose. However, when offered a high-fat high-sugar (HFHS) pellet for two hours a day alongside ad lib chow, small litter rats illustrated increased consumption of the HFHS pellet compared to controls. This suggests that small litter rats may be programmed to adjust their food choices to enable them to maintain their increased body weight in comparison to controls. To examine the effects of positive affect on feeding behaviour, ultrasonic vocalisations (USVs, specifically those at 50 kHz) were used as a measure of positive affect in rats. In order to examine whether access to a food reward could induce a positive affect (as measured by an increase in 50 kHz USVs), rats were schedule-fed sweetened condensed milk and USVs measured before, during and after consumption. No differences in 50 kHz USVs were observed suggesting that a palatable food, whilst rewarding, does not alter affective state in the rat. Using heterospecific social contact (a tickling interaction simulating rough and tumble play) to induce positive affect, rats were presented with an hour-long sucrose preference test following social contact in order to examine the impact of positive affect on food choice. While no differences in sucrose consumption were found, a reduced sucrose preference was observed in rats receiving social contact compared to controls, suggesting that positive affect may play a role in mediating food choice. Finally, the effects of fasting (a negative stimulus thought to reduce 50 kHz USVs) and a food reward on motivation for social contact were examined. Both fasting and access to a food reward resulted in no differences in conditioned place preference to receive social interaction. Overall, the results obtained in this thesis implicate both neonatal overnutrition and, for the first time, positive affect as possible mediators of food choice, although further studies are required to fully establish these effects. Importantly, these results also raise questions regarding the reproducibility of some early life models, such as prenatal stress, and highlights the importance of sharing precise experimental protocols across laboratories. Through further investigation of the effects of early life and affective states on food consumption and choice, and the mechanisms behind these, this may enable the development of therapeutic interventions and preventative measures that can help slow, or even reverse, the global obesity epidemic.

Styles APA, Harvard, Vancouver, ISO, etc.

28

Passmore, Sandra Christine. « Changing food choices at secondary school : an application of the theory of planned behaviour ». Thesis, University of Birmingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.412553.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

29

Keene, Wesley Ryan. « Intervening to Influence Fast-Food Choices : Assessing Response Generalization in Nutrition-Related Behavior ». Thesis, Virginia Tech, 2004. http://hdl.handle.net/10919/9927.

Texte intégral

Résumé :

A large-scale intervention, designed to increase healthier fast-food consumption, was evaluated at a national fast-food chain. Participants included fast-food consumers at three separate restaurant locations in southwestern Virginia. Each restaurant received three phases, consisting of fourteen days each. Two of the restaurants were exposed to two conditions, A (Baseline) and B (Intervention), while the other restaurant served as a control. Restaurant 1 received the following phases, with each phase lasting two weeks: A--B--A. Restaurant 2 received A--A--B, and Restaurant 3 received A--A--A. Research assistants distributed discount coupons on a new healthy sandwich to consumers during Condition B in Restaurants 2 & 3. This sandwich was available in a healthy combo including salad and water, and a regular combo including soda and fries. At all 3 locations, research assistants collected receipts showing all total menu item sales every day during the six-week intervention. Analyses of variance revealed consumers purchased the healthy sandwich significantly more during the incentive conditions, and also purchased the regular combo more frequently than the healthier combo during the intervention condition. Implications for the social validity of using incentives to motivate nutrition-related behaviors are discussed.
Master of Science

Styles APA, Harvard, Vancouver, ISO, etc.

30

Gust, Deborah Anne. « An investigation of the role of uncertainty in the choice component of foraging in a captive group of chimpanzees (Pan troglodytes) ». Diss., Georgia Institute of Technology, 1987. http://hdl.handle.net/1853/29359.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

31

Boyd, Aaron. « The impact of single exposure advertising and socioeconomic status on parenting behavior and children's food choice ». Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/13134.

Texte intégral

Résumé :

Master of Public Health
Kinesiology
David Dzewaltowski
Background: Childhood obesity represents a major public health problem. Increasing public and political attention has been directed towards the role of child-directed food advertising in the growth of childhood obesity. As a potential solution, scientists have begun to focus on children’s responses to advertising and on how parents can potentially modify or reduce advertising effects. This study explored the impact of food advertising on parent behavior and children's food choice and how these potential effects are moderated by household socioeconomic status (SES). Methods: Fifty-eight parent-child dyads (ages of 4-6) participated in a true experimental design where half the sample was randomized to be exposed to advertising and categorized as low income or higher income (qualified for free and reduced lunch, n = 11; paid, n = 18) and half was randomized into a control condition (qualified for free and reduced lunch, n = 12; paid, n = 17). Parents completed a questionnaire, viewed a cartoon with energy dense (ED) food commercials or control commercials with their children, and children subsequently choose either an energy dense food or a fruit or vegetable. Throughout the experiment parent and child behavior was videotaped. Binary logistic regression was conducted to examine the impact of advertising and household SES on parent behaviors and children’s food choice. Results: Advertisements had no effect on food choice. More low-income children chose a fruit or vegetable over an energy dense food (OR = 5.8), regardless of whether or not they were exposed to advertising (p<.05). Parents were more likely to be uninvolved in mediating children’s food choice when they were not exposed to advertising. Parents were also less likely to agree to energy dense foods after being exposed to energy dense food advertising compared to control advertising. However, SES moderated the advertising-parental practice effect for parental agreement to an ED food. After exposure to food advertising, more low-income parents agreed to an energy dense food compared to higher income parents. (p<.05). Conclusion: This study has demonstrated a link between advertising exposure and parenting behavior. Results suggest that this relationship may be moderated by socioeconomic status. This encouraging result may indicate that low-income parents are unaware of the various ways advertising could influence their children. Thus, future attempts should be made to investigate whether interventions that target parent-child communication strategies may empower parents to effectively curb unwanted advertising effects in children.

Styles APA, Harvard, Vancouver, ISO, etc.

32

Houghtaling, Bailey Elizabeth. « Prioritizing Food Retailer Perspectives for Environmental Change in Food Stores to Encourage Healthy Dietary Purchases Among Low-Income Consumers in the United States ». Diss., Virginia Tech, 2019. http://hdl.handle.net/10919/100729.

Texte intégral

Résumé :

Supplemental Nutrition Assistance Program (SNAP)-authorized store environments could be improved to favor consumer purchase of healthy products. Engaging with the key intermediaries who can use marketing-mix and choice-architecture (MMCA) strategies to encourage low-income consumers to purchase healthy products aligned with the Dietary Guidelines for Americans (DGA), 2015-2020 is essential. This PhD research describes five investigations that explored the perspectives of food store owners, managers, and corporate or independent businesses (e.g., retailers) to inform healthy food retail approaches: (1) a systematic review of the literature (1980-2017) identified social-ecological influencers of food store retailers' decision-making and ability to use MMCA strategies to encourage healthy dietary purchases in the United States (US); (2) SNAP-authorized retailers' perceived feasibility and costs to implement healthy MMCA strategies in rural stores were assessed (n=29); (3) SNAP-authorized retailers' healthy food and beverage perceptions and DGA-aligned product offerings were documented; (4) prevalent SNAP-authorized food store retailers in the US and between two states were identified to inform settings where healthy food retail approaches could reach numerous SNAP consumers; (5) and the availability of corporate social responsibility commitments to use MMCA strategies to improve consumers' diet quality among prevalent SNAP-authorized food store chains was explored. The collective findings from the review and four studies were that multiple social-ecological factors (e.g., skills/knowledge, consumers, suppliers) influenced US retailers' decision-making and ability to use MMCA strategies that favor healthy products. Rural retailers perceived prompting and proximity (e.g., labeling and location) strategies as feasible and less costly compared to other MMCA strategies. Some misalignments of healthy food perceptions and food store availability were identified and indicated a need for trainings to enhance the success of healthy food retail programs. To reach numerous SNAP consumers, healthy food retail programs should target nontraditional (e.g., non-grocery) food stores with varied approaches by state. However, few prevalent SNAP-authorized retailers have made public, voluntary commitments to reduce obesity and may reflect a low readiness to engage in partnerships to establish healthy food retail environments. Future research should document approach to and the impact of using MMCA strategies to encourage healthier consumer purchases on business outcomes among diverse store contexts.
Doctor of Philosophy

Styles APA, Harvard, Vancouver, ISO, etc.

33

Sriwongrat, Chirawan. « Consumers' choice factors of an upscale ethnic restaurant ». Diss., Lincoln University, 2008. http://hdl.handle.net/10182/893.

Texte intégral

Résumé :

Globally, there is a growing demand for food away from home as a result of higher incomes, changes in consumption patterns, changes in household composition, and the time pressures created by dual-working families. The foodservice industry has become highly competitive as the number of foodservice outlets has increased to meet the demand. In order to succeed in such a competitive industry, restaurant operators need to understand the factors (and their relative importance) that influence restaurant patrons’ decision when selecting a restaurant. The demand for ethnic foods has also increased, in New Zealand and worldwide, due to the influences of ethnic diversity, overseas food and cultural experiences, and media exposure. Despite the importance of restaurant choice criteria and a growth in popularity of ethnic foods, published research on consumers’ restaurant selection behaviour that focuses on the ethnic segment is relatively limited. Furthermore, there are no published empirical studies on ethnic restaurant choice behaviour in New Zealand. This research aims to fill these gaps in the literature by empirically identifying the factors that influence a decision to dine at an upscale ethnic restaurant, their relative importance, as well as their relationships with dining occasion and consumer characteristics. Focus group discussions and the literature review helped identify a set of restaurant choice factors. A mail survey was used to collect the data. Factor analysis was used to refine the restaurant choice factors, and logistic regression analysis identified the five significant factors that influence consumers’ decision. These are: Dining Experience, Social Status, Service Quality, Food Quality, and Value for Money, listed in order of their importance. The results of t-tests and ANOVA suggested that consumers perceived the restaurant choice factors differently based on their demographic characteristics. The results of this study contribute to the marketing theory by providing an empirical framework of consumer selection behaviour in New Zealand upscale ethnic dining establishments. The study will also assist marketing practitioners and operators of ethnic restaurants to develop their strategies and offer the attributes that attract and retain customers.

Styles APA, Harvard, Vancouver, ISO, etc.

34

Botkins, Elizbeth R. « Three Essays on the Economics of Food and Health Behavior ». The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu149208205990797.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

35

Kaye-Blake, William. « Demand for genetically modified food : theory and empirical findings ». Lincoln University, 2006. http://hdl.handle.net/10182/19.

Texte intégral

Résumé :

As economies develop, novel products are created and markets for these products arise. Genetically modified food (GMF) is an example of such a novel product and provides economists with the opportunity to investigate an infant market. Of particular interest with GMF is the impact of consumer reactions on the market. The response of consumers to GMF and their willingness to pay for it has emerged as an important factor in the development of this technology. This research investigates these consumer responses. Prior research suggests that two aspects of consumer behaviour may be relevant for the GMF market. First, consumers may react differently to different types of GMF, so that some products are potentially more economically viable. Secondly, some consumers appear to prefer not having GMF at all. Consumer behaviour is often framed according to neoclassical economic theory. Consumer preferences over goods and the attributes of those goods are generally held to have certain properties. The aspects of consumers' reactions to GMF noted above, however, may be in conflict with two properties of preferences in neoclassical theory. First, preferences over food attributes are not separable, but may interact with each other. Secondly, some consumers may have preferences regarding GMF that are not continuous. As a result, aggregate impacts of introducing GMF may be difficult to measure, which raises a third issue for investigation, aggregation. Finally, an alternative model of consumer behaviour is bounded rationality, which theorises that choices may be discontinuous as a result of specific protocols. It also suggests that consumers seek to make good-enough choices, rather than attempting to maximise their satisfaction. Thus, optimisation or maximisation is the fourth issue considered in this thesis. In order to investigate these properties of consumers' preferences, a choice experiment survey was developed. The strength of a choice experiment for examining these issues is its focus on the impact of each product attribute on a respondent's choices. Thus, it may be possible to identify potentially discontinuous choice patterns and to identify choices affected by interactions between GM technology and other food attributes. Results from a neoclassical analysis of the survey data suggest that some consumers consider the type of benefit created with GM technology in making their choices. In addition, one-quarter to one-half of respondents may have had discontinuous preferences with respect to GMF. Reactions to GMF appear related to respondents' attitudes, but not to socio-economic or demographic descriptors. As a result, aggregate measures of the impact of GMF may not fully account for consumers' responses. A boundedly rational model also has reasonable goodness of fit, and may provide a different perspective on consumer behaviour. It is hoped that the results of this research provide a better understanding of consumer behaviour regarding GMF and, by extension, of the process of consumer adoption of novel products. It is further hoped that this attempt to incorporate choice protocols into discrete choice analysis will provide a useful example for further research.

Styles APA, Harvard, Vancouver, ISO, etc.

36

Marques, Cláudia Ferreira. « Estudo do comportamento do consumidor de alimentos funcionais ». Master's thesis, Universidade de Évora, 2012. http://hdl.handle.net/10174/14048.

Texte intégral

Résumé :

Apesar do interesse do consumidor por alimentos que fornecem benefícios para a saúde e bem-estar continuar a aumentar, a aceitação destes alimentos está longe de ser incondicional e muitos autores revelam a necessidade de mais investigação nesta área. Este estudo pretendeu contribuir para o aumento do conhecimento do consumidor português em relação à compra de alimentos funcionais. Uma amostra não representativa de 127 pessoas respondeu a um questionário online, adaptado do estudo de Menrad e Sparke (2006) aplicado a quatro países europeus. Apesar da maioria dos participantes não estar familiarizada com o conceito de alimento funcional, apenas uma pequena percentagem admitiu nunca ter adquirido estes produtos. A saúde foi o motivo de compra mais importante e, ao contrário do esperado, o preço e o sabor não foram determinantes relevantes para a aquisição destes alimentos. Em relação às fontes de informação, a comunicação das marcas, a publicidade e a embalagem, foram as mais mencionadas. No entanto, as informações prestadas pela indústria foram avaliadas como pouco confiáveis; ABSTRACT: Despite the interest of consumers for foods that provide health and welfare benefits continuing to increase, acceptance of these foods is far from being unconditional; and many authors highlight the need for more research in this field. The aim of this study is to amplify the knowledge of Portuguese consumers in what concerns the purchase of functional foods. A non-representative sample of 127 people replied to an online questionnaire, adapted from the study conducted by Menrad e Sparke (2006) in four European countries. Although most participants were not familiar with the concept of functional food, only a small percentage admitted never having purchased them. Health was the most important determinant for purchase and, contrary to expectations, price and taste were not relevant in determining the acquisition of these foods. Regarding sources of information, brand communication, advertising and packaging, were the most mentioned. However, the information provided by the food industry was assessed as unreliable.

Styles APA, Harvard, Vancouver, ISO, etc.

37

Wiseman, Elyse D. « Increasing Healthy Food Choices in Preschoolers using Correspondence Training and Recruiting Natural Communities of Reinforcement ». Scholar Commons, 2010. https://scholarcommons.usf.edu/etd/1810.

Texte intégral

Résumé :

Obesity is a contributing factor to many diseases. Unhealthy food choices are a behavior that can lead to obesity. Teaching children to make healthy food choices at an early age could lead to healthy food choices throughout a lifetime, which would mitigate potential for obesity. A number of different treatments have evaluated healthy food choices in children; however, many did not evaluate or show maintenance effects. The purpose of this study was to utilize correspondence training to acquire healthy food choices in preschoolers and to evaluate of natural communities of reinforcement as a maintenance procedure. Results showed that correspondence training is likely to increase healthy food choices in most preschoolers; however, maintenance of healthy snack choices is variable.

Styles APA, Harvard, Vancouver, ISO, etc.

38

GIAMPIETRI, ELISA. « The short food supply chains’ phenomenon : a multidisciplinary approach to explore consumer behaviour and preferences ». Doctoral thesis, Università Politecnica delle Marche, 2017. http://hdl.handle.net/11566/245486.

Texte intégral

Résumé :

L’odierna sfiducia dei consumatori verso i sistemi agroalimentari industriali e la loro crescente riflessività o “quality turn”, hanno portato negli ultimi anni allo sviluppo delle filiere corte (FC), in alternativa ai mercati convenzionali. Le FC hanno la capacità di aumentare la sostenibilità dei sistemi convenzionali in termini sia di equità socio-economica sia di sviluppo ambientale e locale, incontrando le abitudini e le motivazioni di acquisto del consumatore post-moderno, le quali sono per definizione molto eterogenee. Viepiù, la nuova Politica Agricola Comunitaria 2014-2020 incoraggia oggi la promozione delle FC, attraverso specifici supporti finanziari previsti all’interno del secondo pilastro, al fine di favorire uno sviluppo sostenibile. Questa ricerca indaga, attraverso un approccio multidisciplinare, le preferenze e il comportamento del consumatore verso l’acquisto in questi canali di vendita alternativi. Sulla base di alcuni risultati preliminari di natura qualitativa, tale ricerca esplora più in dettaglio determinati fattori che influenzano il comportamento del consumatore (sostenibilità, fiducia, equità). L’obiettivo più ampio è quello di fornire nuova conoscenza sulle FC, focalizzando l’attenzione in particolar modo all’Italia, al fine di spiegarne il crescente appeal sul consumatore e il continuo sviluppo. Questa ricerca passa da un approccio socio-psicologico (Teoria del Comportamento Pianificato) alla teoria economia, applicando la tecnica dell’esperimento di scelta basato su un mercato ipotetico e relativo ai mercati dei contadini. È stato svolto anche un confronto tra Italia e Brasile e Italia e Germania. I risultati mostrano l’importante ruolo della sostenibilità e della fiducia nell’influenzare gli acquisti alimentari presso le FC, cosi come una rinnovata enfasi su alcuni fattori legati al marketing tradizionale (contatto diretto con il produttore) e la possibilità per i consumatori di contribuire al reddito degli agricoltori.
In recent years, the erosion of consumers’ confidence in industrialized agro-food systems and their increasing reflexivity known as “quality turn” have led to the promotion of Short Food Supply Chains (SFSCs) as opposite to conventional markets. SFSCs have the potential to enhance the sustainability of conventional food systems in terms of socio-economic equity and environmental and local development, addressing post-modern consumer’s habits and purchasing motivations that are extremely heterogeneous in natures. In addition, the renewed EU Common Agricultural Policy 2014-2020 encourages the promotion of SFSCs for the first time through a specific financial support within its II pillar, providing a publicly funded stimulus for sustainable development. This research aims at contributing to the growing literature on SFSCs, investigating consumer preferences and behavior towards purchasing food in such alternative schemes through a multidisciplinary approach. Based on some preliminary qualitative findings, this research explores the importance of some major drivers in influencing consumers’ preferences and purchasing behavior (i.e., sustainability, trust, fairness) more in depth. The broader objective is to provide new knowledge around SFSCs’ growing appeal among consumers, focusing especially on Italy, to explain their recent increasing in number. From a socio-psychological approach, i.e. the Theory of Planned Behavior, the research turns to economic theory with a choice experiment (CE) based on an hypothetical market situation and focusing on farmers’ markets. Italian consumers have been also compared with Brazilian and German consumers. Generally speaking, findings show the important role of sustainability and trust in influencing food purchases at SFSCs, as well as consumers’ renewed emphasis on both some traditional marketing patterns (i.e., face-to-face interactions with the producer) and the possibility to contribute to farmers’ income.

Styles APA, Harvard, Vancouver, ISO, etc.

39

Bienenfeld, Jason Michael. « Consumer Willingness to Pay for Organic, Environmental and Country of Origin Attributes of Food Products ». The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1396017355.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

40

Kifaya, Raja. « The role of skepticism in green consumer behaviour ». Electronic Thesis or Diss., Brest, 2023. http://www.theses.fr/2023BRES0040.

Texte intégral

Résumé :

Le scepticisme du consommateur envers les entreprises va en augmentant. Cependant, les études sur les déterminants et les conséquences de ce phénomène sur les produits bio/vert font défaut. Afin de combler partiellement cette lacune, cette thèse porte sur le scepticisme vert en explorant et comparant des consommateurs issus de trois milieux culturels différents. Le premier essai vise à étudier la relation entre le scepticisme et le comportement d'achat des cosmétiques bio en se basant sur la théorie attitude-comportement-contexte (ABC). Le deuxième essai met en lumière l'effet psychologique du scepticisme sur le comportement de consommation verte. Le troisième essai aborde la question suivante : le scepticisme à l’égard des aliments biologiques pourrait-il expliquer en partie l'écart entre les nombreuses attitudes positives à l'égard des aliments biologiques exprimées par les consommateurs et leurs choix réels ? À partir des données collectées auprès des consommateurs en Tunisie, en Italie et en France, nous avons effectué une comparaison par pays, en adoptant l'approche de modélisation par équations structurelles. Les résultats ont révélé que le scepticisme vert est un puissant inhibiteur de l'adoption de produits bio et verts par les consommateurs dans les trois pays. Considérés ensemble, ces trois essais contribuent à la littérature en soulignant l'importance des déterminants psychologiques et inhibiteurs de la consommation de produits bio et verts
Consumer skepticism towards companies is on the rise. However, studies on the determinants and the consequences of this phenomenon on organic /green products are lacking. In order to partially fill this gap, this thesis focuses on green skepticism by exploring and comparing consumers from three different cultural backgrounds. The first essay investigated the relationship between, green skepticism and the purchasing behaviour of organic cosmetics, based on the attitude-behaviour- context (ABC) theory. The second essay aimed at providing a better understanding on the psychological effect of skepticism on green consumption behaviour. The third essay demonstrated whether organic food skepticism could partly explain the gap” or discrepancy between the great deal of positive attitudes towards organic food expressed by consumers and their actual choices. Based on data collected from consumers in Tunisia, Italy and France, we conducted a cross-country comparison adopting the structural equation modeling approach. Results revealed that green skepticism is strong inhibitor towards adoption of organic and green products among consumers in the three countries. Together, the three essays contribute to the literature by highlighting the importance of the psychological determinants and inhibitors of the adoption of organic and green products

Styles APA, Harvard, Vancouver, ISO, etc.

41

Stowe, Kaylee Ann. « Influence of nutritional labelling on the choice of a fast food by young adults from the professional and clerk occupational groups in the City of Cape Town, South Africa ». Thesis, Cape Peninsula University of Technology, 2017. http://hdl.handle.net/20.500.11838/2667.

Texte intégral

Résumé :

Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2017.
Objective: To determine whether nutritional information provision would influence the choice of a popular fast food by young adults employed in the City of Cape Town, South Africa (SA), within the professional and clerk occupational classifications as consumer group, using a beef burger as exploratory item. Methodology: A survey, in the form of a self-administered questionnaire comprising closedended multiple-choice questions, was used to obtain information on the respondent fast food consumption, fast food consumption on nutritional information provision using a beef burger as exploratory item, demographic, biographic and lifestyle characteristics, and eating practices. Through the purchasing of beef burgers across four major leading fast food franchises located within the Western Cape, and specifically those based in the City of Cape Town competitive in this fast food category, information pertaining to beef burger ingredients and the individual ingredient weights were obtained, to compile 16 representative beef burger-types to be presented in the questionnaire. Beef burgers were presented as two menu-options (i.e. the first containing energy provision alone, vs. the second containing extended nutritional information as energy, total fat, saturated fat and cholesterol provision) within the questionnaire, to obtain information on whether nutritional information provision would influence the respondents’ choice, and if so, which provision would do so. The questionnaire was assessed for content- and face-validity by an expert panel, and on the research receiving ethics approval, piloted and adapted before being distributed. Questionnaires were distributed according to the respondent preference for ease of use as either a hard printed copy or an electronic questionnaire. This was done via means of purposive and convenience sampling and by way of snowball sampling, to obtain young adults aged 20 to 34 years who were consumers of fast food and specifically beef burgers, within the selected occupational classifications working for small- to medium-sized companies in the City of Cape Town. Via the Pearson’s chi-squared and Fisher’s exact test and a logistic regression (Wald chisquare statistic) applied on the analysis, the factors to significantly influence the respondents to change their beef burger choice on the nutritional information provison were determined. Results: The final sample consisted of 157 respondents. A near-even split occurred between the respondents who would (52.2%) and wouldn’t (47.8%) be influenced by the nutritional information provision. Of the respondents who indicated that they would be influenced, the extended nutritional information provision had the highest influence. Twelve factors comprising a combination of the respondent biographic and lifestyle characteristics (n = 2), eating practices (n = 7), and fast food consumption (n = 3), were found to significantly (p < 0.05) influence the respondent choice of a beef burger on the nutritional information provision, and on application of the logistic regression, one factor strongly (p < 0.001) in each of the three domains. Of the respondents who indicated that they would not be influenced, more than half (54.4%) gave their reason as even though they were aware, or had an idea of the nutritional content of burgers, that they would still purchase their original choice even if the nutritional information was available, followed by one-quarter (25%) who indicated that they did not understand nutritional information. Conclusions: Extended nutritional information provision was found to positively influence a popular fast food choice among young adults employed within the City of Cape Town, SA, with health-consciousness being the overall factor identified to influence the choice of a healthier option on the nutritional information provision, as the identified significant factors were all related to health-conscious consumer attributes.

Styles APA, Harvard, Vancouver, ISO, etc.

42

Haglund, Paulina, et Sanna Ekborg. « A comparison between an Australian and a Swedish company's internationalization process, within the food sector ». Thesis, Högskolan i Halmstad, Sektionen för ekonomi och teknik (SET), 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-17496.

Texte intégral

Résumé :

Summary Title of the thesis: A comparison between an Australian and a Swedish company's internationalization process, within the food sector. Seminar date: 2011-10-12 Course/subject: International marketing, master thesis 15hp Authors: Sanna Ekborg, Paulina Haglund Supervisor: Svante Andersson Keywords: Internationalization process, Swedish and Australian company within the food sector, Gourmet Garden, Örneborgs Delikatesser, market choice,entry modes, reactive/proactive behaviour. Purpose:The purpose of our study is to describean Australian and a Swedish company within the food sector, and analyze which factors affect the differences and similarities in the companies' internationalization processes. Research method: The research is qualitative and the analysis is deductive. Empirical study: Our empirical study is based on two companies, Australian Gourmet garden and swedish Örneborgs Delikatesser. Our empirical data consists of indepth interviews with the CEO, Chief Operating Officer and marketing manager. Theoretical framework: Internationalization in the food industry, the Uppsala model approach, the network approach, international entrepreneurship and internationalization through innovation. Results: Our research has showed that there are differences in the internationalization process between the two companies. Our Australian company has a more proactive approach to internationalization, while our Swedish company has a reactive approach. it may be due to their different export traditions.

Styles APA, Harvard, Vancouver, ISO, etc.

43

Ellis, Nancy. « THE EFFECT OF NUTRITION KNOWLEDGE ON FOOD CHOICES AND BODY MASS INDEX PERCENTILE RANKINGS OF ELEMENTARY SCHOOL CHILDREN : RESULT ». Doctoral diss., University of Central Florida, 2007. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/3664.

Texte intégral

Résumé :

The prevalence of overweight and obese children has increased dramatically in the United States over the past 20 years and is a symptom of multiple systemic and cultural changes that have significantly influenced alterations in energy intake, energy expenditures, and the energy balance of children across the nation. School-based obesity prevention programs addressing nutrition and healthy eating behaviors within the school environment and cultural context provide a unique opportunity to educate and engage students in healthy food consumption practices. This study evaluated the effectiveness of a three-year elementary school nutrition education program for students in grades kindergarten through fifth using a longitudinal analysis of two separate data sets, a nutrition skills behavior assessment survey of self-reported eating behaviors, and body mass index (BMI) scores derived from height and weight measurements of program participants. Nutrition survey results indicated that students reported making healthier food choices from August 2001 to November 2004, with a significant decrease in reported consumption of fats/oils/sweets and significant increases in reported consumption of milk, meat, vegetables, fruit and grains. BMI results indicated a 7.8% decline in the percentage of students in the "overweight" and "at-risk for overweight" categories between August 2001 and October 2004. The combined results of both measures indicate that the nutrition education program appeared to positively affect eating behaviors and body mass index percentages. Implications of the study and strategies for further research are proposed.
Ph.D.
Other
Health and Public Affairs
Public Affairs PhD

Styles APA, Harvard, Vancouver, ISO, etc.

44

Hesley, Christina Challed. « TARGETING FOOD SELECTIVITY IN YOUNG CHILDREN IN A PRESCHOOL CLASSROOM USING A MULTI-COMPONENT TREATMENT PACKAGE ». UKnowledge, 2019. https://uknowledge.uky.edu/edsrc_etds/77.

Texte intégral

Résumé :

The purpose of the study was to evaluate the effectiveness of using a video model, graduated exposure (i.e., touch, smell, try, eat), and positive reinforcement to first increase food exploration, and then increase consumption of non-preferred foods in young children that exhibit food selectivity in a school setting. A multiple probe design across behaviors replicated across participants was used to evaluate the effectiveness of a treatment package. The treatment package consisted of a video model of each target behavior (touch, smell, try, eat) and positive reinforcement which included preferred foods and materials. The results indicated that the treatment package was effective in increasing the food exploration and consumption of non-preferred foods for one participant, and was inconclusive for the second participant.

Styles APA, Harvard, Vancouver, ISO, etc.

45

Weible, Daniela [Verfasser], Martin [Akademischer Betreuer] Banse et Roland [Akademischer Betreuer] Herrmann. « Consumer preferences for food products and production systems : Empirical analysis of choice behaviour and attitudes / Daniela Weible. Gutachter : Martin Banse ; Roland Herrmann. Betreuer : Martin Banse ». Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2015. http://d-nb.info/1067626611/34.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

46

Carabello, Maria. « Defining Food Agency : An Ethnographic Exploration of Home and Student Cooks in the Northeast ». ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/453.

Texte intégral

Résumé :

According to popular and academic sources, home cooking is in decline. Nutrition and public health scholars concern that a loss of cooking abilities may diminish individuals' control over their food choices, thus contributing to poor health outcomes. Yet, there are still many unanswered questions. What skills, strategies, and knowledge sets are required to cook a meal on any given occasion? What capacity separates those who cook with ease from those who struggle to incorporate cooking into their daily routines? I propose that this difference is determined by an individual's capacity to employ a range of cognitive and technical skills related to meal preparation. I call this capacity 'food agency'. Drawing upon discourses of human agency developed in the social sciences, this food-specific theory considers how a home cook employs cognitive skills and sensory perceptions, while navigating'and shaping'various societal structures (e.g., schedule, budget, transportation, etc.) in the course of preparing a meal. Thus, to have food agency is to be empowered to act throughout the course of planning and preparing meals. To better understand the form and function of food agency in everyday contexts, this thesis has pursued two ethnographic explorations. The first study explored food agency from the vantage of routine performance by looking at the everyday practices of twenty-seven home cooks in the Northeastern United States. Data was collected through videotaping and observing the home cooks as they prepared typical dinnertime meals, followed-up with semi-structured interviews. The data has revealed a working model of the interrelated components seen as essential to consistent cooking practice, and thus to food agency'a conglomeration of skills, techniques, and strategies; structural and sensory guidelines; confidence and self-efficacy. All the home cooks were found to possess a basic scaffolding for food agency, yet the degree to which each had developed fluency in any given area was contingent upon personal experience. This supports the view that food agency is an actively acquired and dynamic capacity best understood as fluid rather than dichotomous. The second study explored food agency through guided progression, by following a cohort of eight college students at the University of Vermont as they learned how to cook during a semester-long food and culture course. Data was collected through videotaping the students as they cooked, and by interviewing them about their food behaviors and experiences at the beginning and end of the semester. The findings outlined the students' various trajectories as they progressed in many of the component areas involved in food agency'for example, skills, techniques, organizational strategies, sensory engagement, and a sense of individual and collective efficacy around meal preparation. While the longitudinal scope of this study was limited, these results suggest a need to develop similar curricula for hands-on cooking interventions that can be offered in a more diverse range of settings and contexts.

Styles APA, Harvard, Vancouver, ISO, etc.

47

Rutledge, M. P. « Assessing demand for organic lamb using choice modelling ». Diss., Lincoln University, 2009. http://hdl.handle.net/10182/1110.

Texte intégral

Résumé :

The worldwide market for organic foods is growing fast, but New Zealand meat producers have been slow to respond. Specifically, New Zealand producers have little or no organic lamb products for export or domestic sale. Part of the reason for this hesitancy to meet demand with supply is that the nature of the demand and consumer willingness to pay for the product is not well understood. The purpose of this study is to investigate New Zealand organic food consumers’ attitudes towards organic food and production methods and to evaluate consumer willingness to pay for an organic lamb product. Data for this study was collected using computer aided personal interviewing (CAPI) in supermarkets and speciality stores in Christchurch and Wellington. The study questioned consumers about their consumption habits, attitudes towards organic food and production methods and presented choice modelling scenarios to test willingness to pay for different attributes of lamb. Factor analysis is used to group the 12 attitudinal questions into three factors which were then placed into a two step cluster analysis to create consumer segments. Choice modelling was then used to measure consumer preferences for the tested attributes of lamb. From the factor and cluster analysis three distinct consumer segments were found and labelled as Committed Organic Seekers, Convenience Organic Consumers and Incidental Organic Consumers. These labels reflect each group’s organic consumption habits and attitudes towards organic food. The choice modelling results show that there is a willingness to pay for organic lamb. The three identified consumer groups state they would pay a premium of 61%, 44% and 26% respectively for organic lamb over standard pasture raised lamb. This paper gives an insight into consumer attitudes and preferences towards a product that could provide a way for New Zealand farmers to increase their returns. It contributes to the body of knowledge about the likely consumer profiles of regular consumers of organic food. There are only a few other studies that have attempted to measure consumer attitudes and willingness to pay for organic meat, however, the author is not aware of any published example of a study that has specifically investigated demand for organic lamb anywhere in the world. The study provides information about stated willingness to pay for five different attributes of lamb; this information should be of value in assisting the industry by showing which product offerings are likely to generate the highest sale price.

Styles APA, Harvard, Vancouver, ISO, etc.

48

Moraes, Jéssica Maria Muniz. « Porque as pessoas comem o que comem ? Comparação das motivações para comer entre dois contextos socioeconômicos díspares no Brasil ». Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/6/6138/tde-31012018-090233/.

Texte intégral

Résumé :

Introdução: Os motivos para comer e para a escolha alimentar consideram vários atributos relacionados ao indivíduo, à comida e ao ambiente; ou seja, envolve fatores biológicos, fisiológicos, psicológicos, cognitivos, ideológicos, culturais e socioeconômicos (como renda, escolaridade e preço dos alimentos). As motivações para comer são, no entanto, pouco estudadas e não há no cenário nacional investigações sobre o tema, especialmente em contextos diferenciados. Objetivo: Avaliar as motivações para comer e para a escolha alimentar em dois contextos socioeconômicos díspares no Brasil e verificar associações entre esse constructo e o sexo, idade, estado nutricional, escolaridade, status socioeconômico, se tem filhos e hábito de cozinhar. Método: Estudo transversal, no qual usuários de ambos os sexos de duas Unidades de Saúde de São Caetano do Sul (São Paulo) e duas de São Luís (Maranhão) foram convidados a participar da pesquisa respondendo: questionário sociodemográfico; questionário de classificação econômica da Associação Brasileira de Empresas e Pesquisa (ABEP); e a The Eating Motivation Survey (TEMS), escala que avalia as motivações para comer, adaptada transculturalmente (em etapa prévia) e validada para este estudo. Foram utilizados Testes de Qui-Quadrado de Pearson (X2) para comparar as frequências das variáveis sociodemográficas e econômicas e Análise de Correspondência para observação da distribuição das 15 dimensões da TEMS (Preferência, Hábitos, Necessidade e Fome, Saúde, Conveniência, Prazer, Alimentação Tradicional, Questões Naturais, Socialização, Preço, Atração Visual, Controle de Peso, Controle de Emoções, Normas Sociais e Imagem Social). As médias das dimensões da TEMS foram analisadas por meio de Testes t Independente e Modelos Lineares Generalizados (GLM) entre e dentre as cidades, considerando as variáveis sexo, idade, estado nutricional, escolaridade, status socioeconômico, se tinham filhos e se cozinhavam. Resultados: Participaram do estudo 473 indivíduos, que foram principalmente do sexo feminino (74,8 por cento de mulheres em São Luís e 74,5 por cento em São Caetano do Sul). A proporção de negros e mulatos foi maior em São Luís e a de brancos maior em São Caetano do Sul. São Luís teve maior proporção de adultos jovens (20-30 anos) ao passo que São Caetano do Sul teve maior frequência de pessoas na faixa dos 50 a 59 anos. Para a classificação do Índice de Massa Corporal (IMC) ambas as cidades tiveram mais de 50 por cento dos indivíduos com IMC 25. Conforme o esperado, os indivíduos de São Luís tiveram menor grau de escolaridade (11,1 por cento com nível superior), de classificação socioeconômica (29,3 por cento entre as classes A-B2) e de renda mensal comparado aos de São Caetano do Sul (41,9 por cento com nível superior; 74,7 por cento entre as classes A-B2); e a distribuição de quem cozinha ou não e ter filhos foi semelhante nas duas cidades com mais pessoas que cozinhavam (74,4 por cento em São Luís e 76,2 por cento em São Caetano do Sul) e que tinham filhos (72,7 por cento em São Luís e 66,7 por cento em São Caetano do Sul). De modo geral, houve uma semelhança nas motivações para comer entre os dois contextos, sendo que nas duas cidades as pessoas comem o que comem principalmente devido à Preferência, Hábitos, Necessidade e Fome, e Saúde e dão menos importância na hora de suas escolhas alimentares para motivos como Controle de Emoções, Normas Sociais e Imagem Social. No entanto, diferenças foram encontradas ao analisar o maior efeito (cidade ou outras variáveis sociodemográficas e econômicas) e a variável cidade teve maior efeito no caso de São Luís escolhendo mais por Saúde (efeito só da cidade) e Questões Naturais (2=0,019), e os de São Caetano do Sul, Preço (2=0,014) e Atração Visual (2=0,009). Conclusão: Os resultados deste estudo atestam a multifatoriedade das motivações para comer e escolhas alimentares, sobre os quais é possível concluir que mesmo em contextos socioeconômicos diferentes, outros fatores determinantes de escolha alimentar, que não necessariamente relacionados ao status socioeconômico, podem ser relevantes nas razões pelas quais as pessoas comem o que comem.
Introduction: The reasons for eating and food choices depend on various attributes related to the individual, the food and the environment; that is, involve biological, physiological, psychological, cognitive, ideological, cultural and socioeconomic factors (such as income, education and food prices). However, the reasons to eat are poorly studied and there is no investigation in the Brazilian scenario, especially in different contexts. Objective: To evaluate the motivations for eating and food choices in two different socioeconomic contexts in Brazil and verify associations between these constructs and age, sex and nutritional status, schooling, socioeconomic status, presence of children and cooking habits. Method: A cross-sectional study, in which users of both sexes from two Health Units of São Caetano do Sul (São Paulo) and two from São Luís (Maranhão) were invited to participate in the survey: sociodemographic questionnaire; questionnaire of economic classification of the Associação Brasileira de Empresas e Pesquisa (ABEP); and The Eating Motivation Survey (TEMS), a scale that evaluates the motivations to eat, transculturally adapted (in a previous step) and validated for this study. Pearson\'s Chi-Square Tests (X2) were used to compare the frequencies of sociodemographic and economic variables and Correspondence Analysis to observe the distribution of the 15 TEMS dimensions (Preference, Habits, Need and Hunger, Health, Convenience, Pleasure, Traditional Eating, Natural Concerns, Sociability, Price, Visual Appeal, Weight Control, Affect Regulation, Social Norms and Social Image). The TEMS dimension averages were analyzed using Independent t Tests and Generalized Linear Models (GLM) between and among cities, taking into account the variables sex, age, nutritional status, educational degree, socioeconomic status, presence of children and cooking habits. Results: The study involved 473 individuals, who were mainly female (74.8 per cent in São Luís and 74.5 per cent in São Caetano do Sul). The proportion of blacks and mulattoes was higher in São Luís and of whites in São Caetano do Sul. São Luís had a higher proportion of young adults (20-30 years) while São Caetano do Sul had a higher frequency of people in the range from 50 to 59 years. For the classification of Body Mass Index (BMI) both cities had more than 50 per cent of individuals with BMI 25. As expected, individuals from São Luís had lower educational level (11.1 per cent with higher education), socioeconomic status (29.3 per cent between classes A-B2) and monthly income compared to those from São Caetano do Sul (41.9 per cent with a higher level, 74.7 per cent between classes A-B2), and the distribution of those who cook and had children was similar in both cities with more people cooking (74.4 per cent in Sao Luís and 76.2 per cent in São Caetano do Sul) and having children (72.7 per cent in São Luís and 66.7 per cent in São Caetano do Sul). In general, there was a similarity in the motivations to eat between the two contexts. In both cities, people eat what they eat mainly because of Preference, Habits, Need and Hunger, and Health, and they give less importance at the time of their food choices to reasons such as Emotion Control, Social Norms and Social Image. However, differences were found when analyzing the greatest effect (city or other sociodemographic and economic variables) and the city variable had a greater effect in the case of São Luís choosing more due Health (city only effect) and Natural Issues (2 = 0.019), and São Caetano do Sul, Price (2 = 0,014) and Visual Attraction l (2 = 0.009). Conclusion: The results of this study attest the multifactorial motivation to eat and food choices, on which it is possible to conclude that even in different socioeconomic contexts, other determinants of food choices, not necessarily related to socioeconomic status, may be relevant in the reason by which people eat what they eat.

Styles APA, Harvard, Vancouver, ISO, etc.

49

Magnusson, Maria. « Consumer Perception of Organic and Genetically Modified Foods : Health and Environmental Considerations ». Doctoral thesis, Uppsala : Acta Universitatis Upsaliensis :, 2004. http://publications.uu.se/theses/abstract.xsql?dbid=4218.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

50

Furbeck, Josefine, et Sofia Sjödin. « Is frozen the new fresh ? : An observational study of low-involvement product choices ». Thesis, Umeå universitet, Företagsekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-137541.

Texte intégral

Résumé :

The world today faces many challenges in terms of sustainability and how the world will be able to continue to meet demands of future generations. Sustainability aspects are considered by customers and organizations to a greater extent today than ever before. Businesses need to find new ways forward to encourage sustainable consumption to be able to exist in the future. The increasing amount of food waste represents one of many sustainability challenges and is a stated problem in developed countries. In Sweden, the households stand for the biggest amount of food waste along the entire supply chain. Producing something that is later wasted is an inefficient use of resources. This study aims to identify barriers for consumers to act pro-environmentally when consuming products of low involvement and find ways for the industry to overcome them. The thesis is commissioned for a large bread company in Sweden, who is in the starting blocks of start selling frozen bread, something that is not done to a great extent today. Frozen bread is a more environmentally sustainable alternative than substitute products and it will serve as the low-involvement product in focus of this study. The theoretical framework is built on theories regarding consumer decision-making, consumer behavior, sustainability and sustainable consumption. Through in-store observations of customers accompanied by follow-up interviews, a solid amount of data was gathered which allowed the authors to address the gap between intentions and behavior. Semi-structured interviews with the manager of the grocery store and the commissioned company give insights to the industry perspective of sustainability and consumer behavior. The empirical findings are presented from each data collection instance and are later analyzed and discussed with regard to four sub-purposes and the theoretical framework. The results have shown that existing barriers relate to customers’ habits, inertia, attitudes and lack of knowledge. The industry has the opportunity to bring forward sustainable products without tradeoffs, to create a win-win situation. By appealing to the customers’ hedonic needs and informing them about environmental benefits it is possible to influence customer norms to achieve a pro-environmental behavioral change.

Styles APA, Harvard, Vancouver, ISO, etc.

Thèses sur le sujet « Food choice behaviours »

Créez une référence correcte selon les styles APA, MLA, Chicago, Harvard et plusieurs autres